Easy And Delicious German Braised Red Cabbage
Our delicious braised red cabbage makes the perfect side dish to hearty meats such as roast beef and beef rouladen, as well as roast duck or goose during the holiday season.
Equipment
- 1 Dutch oven or large saucepan (3.5 quart)
Ingredients
- 1/2 head red cabbage
- 1/2 apple peeled and cored
- 1 onion peeled
- 4 cloves
- 2 tsp sugar
- 1/3 cup white vinegar
- 1/3 cup vegetable oil even better would be duck or goose fat
- salt and pepper to taste
Instructions
- Discard of the hard outer leaves of the cabbage and remove the stalk from the middle part.
- Cut the cabbage into two quarters and then slice it finely into thin shreds. Set aside for now.
- Finally, chop half an apple into pieces. Next, insert the cloves into the onion to keep them in place.
- Heat the oil in the Dutch oven and add the red cabbage. Season with salt and pepper and fry the cabbage for a few minutes. Toss the cabbage while frying.
- Now add the apples, the onion with cloves, sugar, and vinegar and combine well.
- Put the lid on and let it simmer for around 15 to 20 minutes on low heat.
- Remove the lid, give it a good stir and check the seasoning. If necessary add more salt and pepper.
- Fry for a few more minutes before turning off the heat. Remove the onion before serving. Enjoy!
Video
Notes
I highly recommend to prepare the braised red cabbage a day in advance. So, once the cabbage is cooked, leave the onion in there until the next day. That way, the flavors of the onion and cloves will further develop alongside the cabbage.
Gently reheat the cabbage before serving and don't forget to remove the onion.
Tried this recipe?Let us know how it was!